Light Vegetable Broth

by Amber

SERVINGS

INGREDIENTS

1-5/8 gal. water
2 cups white wine or apple juice
6 celery, thickly sliced
6 carrots, scrubbed and coarsely chopped
2 lg. potatoes, scrubbed and coarsely chopped
3 md. zucchini, thickly sliced
2 lg. onions, chopped
1 leek, white part only, clean, thickly sliced
5 to 6 cloves garlic crushed
1/2 lb. mushrooms, cleaned and left whole
10 peppercorns
2 lg. sprigs fresh parsley
2 lg. sprigs fresh thyme
2 bay leaves

INSTRUCTIONS

Cookbook Place all of the ingredients in a large soup pot. Bring to a boil, reduce the heat, cover, and simmer over low heat for 3 to 4 hours. Strain the broth and discard the vegetables.

CHEF COMMENTS

Freeze in 1- to 2-cup containers for use in recipes calling for vegetable stock or broth.